Directions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

Step 2

In a large bowl, cream together shortening, granulated sugar, and brown sugar until thoroughly combined, stir in the egg and vanilla. In a smaller bowl, whisk together arrowroot starch, sorghum flour, salt, xanthan gum, baking powder, and baking soda. Slowly stir dry ingredients into the creamed sugar mixture. Stir in chocolate morsels.

Step 3

Drop batter 1 teaspoon at a time about 2" apart onto the prepared baking sheets. Bake for 7–9 minutes, turning sheets halfway, until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.

Nutrition Information

Amount per serving

Calories

130

Total Fat

5g

Saturated Fat

3g

Cholesterol

10mg

Sodium

80mg

Total Carbohydrate

21g

Dietary Fiber

0g

Sugars

14g

Protein

1g

Recipe Information

Makes: 24 cookies

Ingredients

¼ cup Spectrum Organic Shortening

¼ cup granulated sugar

¾ cup brown sugar

1 large egg

1 Tbsp. vanilla extract

½ cup arrowroot starch

¾ cup sorghum flour

½ tsp. salt

¼ tsp. xanthan gum

1 tsp. baking powder

½ tsp. baking soda

1 cup semisweet chocolate morsels

Directions

Step 1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

Step 2

In a large bowl, cream together shortening, granulated sugar, and brown sugar until thoroughly combined, stir in the egg and vanilla. In a smaller bowl, whisk together arrowroot starch, sorghum flour, salt, xanthan gum, baking powder, and baking soda. Slowly stir dry ingredients into the creamed sugar mixture. Stir in chocolate morsels.

Step 3

Drop batter 1 teaspoon at a time about 2" apart onto the prepared baking sheets. Bake for 7–9 minutes, turning sheets halfway, until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.